I continue to rethink the possibilities of Sonoma Coast Chardonnay. I've become bored with opulence and power. I prefer wines that are alive--not necessarily fermenting in the bottle, but not polished to such a high sheen. 2016 lent itself well to no additive winemaking, and my Chardonnay in particular is quite "naked" in that regard. As usual it was fermented in a combination of neutral barrels and concrete, using naturally occurring yeast and bacteria. During aging and as bottling approached I found myself taking a "do nothing" approach to finishing the wine. No fining, no stabilizing. I like the unpolished result, although freely admit it's maybe not as sleek as the 2015. But it's quite honest.
Having said all that, it's not as if the wine is wild and woolly. It has the usual Petaluma Gap bright acidity and slight saline tang. It surprised me a little with the ripeness of the fruit. It's forward and fruity, and surprisingly lush. A slight departure from the last couple of vintages, in ways I find somewhat intriguing.
